I can only imagine how many thousands of pancakes, waffles, and French toast Corey and I have made in the past twenty five years. With four kids, family breakfasts and quick-n-easy dinners revolved around these stables.
Corey is Breakfast King when it comes to the syrupy dishes. Me, I prefer bacon and eggs. However, when Corey is gone and the kids are craving sugar and starch, I can be persuaded into fix French Toast. Don’t tell Corey, but the kids will unanimously admit that my French Toast is the best, at least that is what they assure me when begging for this favorite dish.
Perfect French Toast
2 fresh eggs
1/2 cup milk
1/4 teaspoon cinnamon (plus more)
1/4 teaspoon vanilla
8 slices bread
In a medium size bowl (I prefer flat and wide) beat eggs. Add milk, cinnamon, and vanilla. Wisk until eggs are thoroughly incorporated.
Meanwhile, heat large skillet over medium heat. Spray with cooking spray.
Working with one slice of bread at a time, place bread into egg/milk mixture wait 5 seconds. Flip bread over and coat other side in egg/milk mixture, waiting 5 seconds. Add additional cinnamon as necessary.
Place bread into hot pan. Cook until lightly brown on both sides.
Serve with maple syrup or powdered sugar.
Note: For the absolutely best French Toast use thick sliced stale or lightly toasted bread.
